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Here's a Pierre Herme recipe... http://www.lexpress.fr/styles/saveurs/recette/macaron-envie-a-la-violette-et-au-cassis_564114.html http://translate.google.com/translate?hl=en&sl=fr&u=http://www.lexpress.fr/styles/saveurs/recette/macaron-envie-a-la-violette-et-au-cassis_564114.html&ei=mpiWTOCLLIj6sAOn44XBCg&sa=X&oi=translate&ct=result&resnum=2&ved=0CBsQ7gEwAQ&prev=/search%3Fq%3Dpierre%2Bherme%2Bviolette%26hl%3Den%26safe%3Doff%26client%3Dsafari%26rls%3Den%26prmd%3Divo Here's a photo of one...might be in one of his Japan shops (not sure if that makes any difference)

Both...I had a jar on hand and wanted to see if I could easily toast it. Since then I've been making it.

That will be my next step. I slowly toasted some marshmallow fluff like one would caramelize white chocolate in the oven and it became too difficult to spread...I could also use a smoking gun to add a hint of smoke like a campfire.

Howdy, Does anyone have experience making toasted marshmallow fluff at home? I saw that ideas in food did this a while back http://blog.ideasinfood.com/ideas_in_food/2009/12/toasted-marshmallow.html Cheers

Anyone have more info on whether or not Macaron is still going to be published in English? Also I see that a new Herme book is coming out this fall. On amazon.fr it's listed as "Infiniment Pierre Hermé" with an ISBN of 978-2353260867 and on amazon.ca it's listed as "Nouveaux secrets gourmands" with an ISBN of 978-2353260867... so same book but with different names?

I found that the fondant method produced a better (imho) candy than the bob. Basically heat up the maple syrup with a little bit of butter (1% of the total weight) to 234F or 112C pour onto a slap, let cool to 120F or 50C then table for 7-10 minutes. Let this mass crystallize for 10 minutes undisturbed. I then "rest" it overnight in a sealed container on the counter. Then just heat it up to 170F or 60C over a water bath and pour into molds (rubber ones work the best) or just discs on a silpat or parchment paper. Let crystallize for 30 minutes and unmold. Cheers

Whenever I've used a mixer that doesn't have paddles I've always used the beaters. These always give me the same results when making cookie, brownie, etc. doughs. Is there a reason you believe the beaters will not work when only paddle would? Just curious

I have a gastro 200 and love it. I've never really had a problem using it in containers...the head fits perfectly in a POM tea glass jar. I think Bamix USA is defunct and I had to ask bamix (http://www.bamix.com/en/). I wanted to get one of the new 350s but they are not considering bringing it to the US at this time.

I thought is was "Quite delicious and well worth the time. I think I might even like it better than Alain Ducasse's Louis XV dessert." I honestly did not think it was too sweet, but could easily see how it could cross the line. I do think that the dessert is quite rich and my tarts are only 3 inches in diameter. A larger piece than that and I probably wouldn't finish it in one go. I did squeeze out some of the vanilla syrup from the biscuit cuillere before adding it to the tart and the syrup is very sweet so that my have contributed as well. Perhaps they do not do this at his shops. Otherwise I generally cut back on the sugar of tart shells and used different white chocolates (lindt, callebaut as well as valrhona) in the recipe which may have affected the sweetness. I did have it with slightly sweetened and milked tea so that may have also affected the perceived sweetness. I am looking forward to making the coffee tart and may cut back on the sugar a bit too. Cheers

Vanilla Tart - the recipe can be found here And with some Octavia French Breakfast tea Quite delicious and well worth the time. I think I might even like it better than Alain Ducasse's Louis XV dessert. A similar recipe for a coffee tart is in PH10. Cheers

I used to live in Columbus and the best purchased pizza I had there was Mama Mimis ...I really do miss their pizza as I'm now in Phoenix and soon to be Anchorage.

I just tried some Sortilege maple liqueur after reading about it in Imbibe. I thought it was ok, but a bit soft. I put together 1 oz grade B syrup, .25 oz water, .25 oz everclear, .5 oz woodford reserve and it had a much deeper maple and whisk(e)y taste. I ran out of rye so the bourbon had to suffice. Has anyone else tried a maple liqueur?

Howdy, Would someone with a copy of the second book mind mentioning which macaron recipes Torreblanca includes? Cheers

I would be very happy to pay 300 for such a set. Is there a pre-order available?

I just saw a new(ish?) gin at bevmo. Has anyone tried Zephyr gin? I prefer to buy minis to try something out but no luck at this time around

When I froze and ice cream base in an ice cube tray them blended it I got a powder effect like what Albert Adria did in his Natura book. I'm not saying that it's impossible and I was trying to create a powder. Good luck and I'd love to know if you get good results. Cheers

Avoiding everything that has an E-number would lead you to eating very little raw and processed foods. Vitamin C, Chlorophyll, Lecithin, vinegar, and many other organic acids all have E-numbers.

Here are two recipes from Wybauw's Fine Chocolates 2: 750 g Sucrose 250 g Water (1) 22 g tartaric acid 22 g Water (2) 24 g baking soda 24 g water (3) Heat and dissolve sugar and the water (1) to 93 C (200 F). Dissolve the tartaric acid in the water (2). Add to heated sugar/water mixture and keep the temperature at 93C (200F) for one hour. Dissolve the baking soda in water(3) and add to the sugar syrup to neutralize the syrup. The pH must be 4.5. Cool the inverted sugar as quickly as possible in order to avoid major discoloration. Recipe 2 750 g Sucrose 250 g Water (1) 32 g Citric acid 32 g Water (2) 34 g baking soda 34 g water (3) Proceed as described above. I haven't tried these recipes myself but the pic from the book looks exactly like the trimoline I purchased.... I hope this helps too.

Thanks for the info. right now I'm looking at the Waring ww150 as a replacement as I have found no stove top cast iron belgian wafflers...alas

I did e-mail them but just got a response of check our website for new information. They don't seem to like giving out any info on upcoming books....alas

Hello, I've been searching for a new waffle iron after my electric belgian flip style left me with a soggy waffle and then refused to heat up. So far I've only been able to find "regular" waffle irons made mostly by griswald and variety of other now defunct companies. Texsport and Log Cabin both currently make models but only with the smaller grid pattern. Nordicware does make a square stovetop belgian waffler but only in aluminum. I know that "belgian" waffles came about in 1960's during the introduction of many, many new electric appliances. Anyway...does anyone happen to know if these exist? Any help would be most appreciated. Cheers

Regarding the ice rumor...I was told I could fill it up and crank it to high if I wanted to make some "snow" for drinks and such. I hope to be getting a Vita-prep soon. Oh, here's a video made by Vita-mix from their website on how to crush ice for slushies (as opposed to a snow texture) http://community.vitamix.com/_Crush-Ice/video/292497/22442.html

Hello All, Just saw this new book pop up on Amazon.ca "Pierre Hermé’s Pop Up Fétiches" and am curious if anyone has any details. I've never seens a pop up cooking book....but I hope it does contain some newer recipes.

Does anyone have a copy now? I've ordered from amazon.ca and it keeps getting delayed and I'm curious if it worth it to just get it from amazon.fr. Thanks in advance for any info. Cheers

Hmm...I've never had a graininess problem, but I've never tried to make the mint ice cream. However, it is practically the same as the vanilla recipe. I've never tried thawed cream before. I use a local pasteurized (not ultra-pasteurized) cream and the regular Philly cream cheese. I wouldn't think using either type of cream would make that big of a difference. Oh I did rest the ice cream mixture in the fridge overnight before churning it to make sure I had it as cold as possible. That's one departure from her recipe that I've always done with any ice cream that I make. This might help with the graininess issue if it seems like ice crystals are the problem. I'm not sure about the mint issue as I've only used home grown. I hope this helps. Cheers